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Flaky phyllo pie filled with cinnamon-scented custard. The Corfiot sweet pie — rich, fragrant, and impossible to stop eating.
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ingredients
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🥛 CUSTARD
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4 cups whole milk
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6 egg yolks
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¾ cup sugar
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½ cup fine semolina
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1 tsp vanilla extract
•
1 tsp ground cinnamon
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Zest of 1 lemon
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3 tbsp unsalted butter
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🥐 PASTRY
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10–12 sheets phyllo pastry
•
½ cup unsalted butter, melted (for brushing)
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🍯 FINISH
•
Powdered sugar
•
Ground cinnamon
Corfu
Cinnamon Custard Pie
Phyllo custard pie dusted with cinnamon.
Flaky phyllo pie filled with cinnamon-scented custard. The Corfiot sweet pie — rich, fragrant, and impossible to stop eating.
Ingredients
🥛 CUSTARD
— 4 cups whole milk
— 6 egg yolks
— ¾ cup sugar
— ½ cup fine semolina
— 1 tsp vanilla extract
— 1 tsp ground cinnamon
— Zest of 1 lemon
— 3 tbsp unsalted butter
— 🥐 PASTRY
— 10–12 sheets phyllo pastry
— ½ cup unsalted butter, melted (for brushing)
🍯 FINISH
— Powdered sugar
— Ground cinnamon
Prep
🍳 EQUIPMENT / PANS NEEDED
— Medium saucepan — for custard.
— 30×40cm baking dish.
🔪 PREP FIRST
— Separate eggs, reserve yolks.
— Melt butter for brushing.
— Preheat oven to 375°F.
Method
STEP 1 — MAKE CUSTARD
— In saucepan, whisk egg yolks and sugar until pale.
— Whisk in semolina.
— Gradually whisk in milk.
— Cook over medium heat, stirring constantly.
— Cook 8–10 minutes until very thick.
— You're looking for:
— Thick enough to hold its shape
— No raw flour taste
— Add:
— Vanilla
— Cinnamon
— Lemon zest
— Butter
— Stir until butter melts.
— Cover surface with plastic wrap — prevents skin forming.
— Cool slightly.
STEP 2 — LAY BASE PHYLLO
— Brush baking dish with melted butter.
— Lay 6 phyllo sheets, brushing each with butter.
— Let edges overhang.
STEP 3 — FILL
— Pour custard evenly over phyllo base.
— Smooth the top.
STEP 4 — TOP PHYLLO
— Lay remaining phyllo sheets over custard, brushing each with butter.
— Fold in overhanging edges.
— Brush top generously.
— Score top into portions.
STEP 5 — BAKE
— Bake at 375°F for 35–40 minutes.
— You're looking for:
— Deep golden, crispy top
— Custard set firmly
STEP 6 — FINISH
— Cool completely before cutting.
— Dust generously with powdered sugar and cinnamon.
Chef's Note: Cool completely before cutting. Warm custard pie is runny — the custard needs to set fully or the slices won't hold their shape.